Veggie Salad Stuffed Avocados

Makes 4 servings

For the pickled red onions:
1/4 large red onion, thinly sliced
3/4 cup red wine vinegar

For the veggie salad:
1/4 cup mayonnaise (vegan mayo, if you are plant-based!)
1 tablespoon freshly squeezed lime juice
1/8 teaspoon (large pinch) fine grain sea salt
1 cup chopped steamed vegetables, cooled (I used a combination of green beans, carrots, peas, and corn)

2 large ripe avocados

Directions:
1. Prepare the Pickled Red Onions: Place the onion slices in a wide mouth mason jar or glass bowl. Pour the red wine vinegar over the slices and press the slices down so they become submerged. Cover the jar or bowl and let the onions sit for at least one hour.*

2. Prepare the Vegetable Filling: Mix the mayonnaise, lime juice, sea salt, black pepper, and cayenne pepper together in a small bowl. Add the chopped, steamed vegetables and mix everything together.

3. Make the stuffed avocados: Cut the avocados in half and remove the pits.  You can peel them, or leave them unpeeled! Evenly fill the avocado with the vegetable filling. Top with pickled red onions and serve.

*Recipe Notes: The onions can also be prepared in advance. Once the onions have been prepared, move the move the container to the refrigerator and let them sit for at least one day. The pickled onions will last in the refrigerator for several weeks.